• 한국식생활문화학회지
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• 제27권3호
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• pp.324-330
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• 2012

This study investigated the perception, consumer pattern and satisfaction of the ginseng products of 600 people in the Seoul area surveyed from Feb. 1 to 28, 2011. The perception and satisfaction tests were performed using a 5-point scale (1=disagree (dissatisfy) very much, 5=agree (satisfy) very much. People perceived ginseng to have refreshment (3.86), immuno-modulation (3.78), anticancer (3.51), and antiaging (3.41) properties. People in their 20s (4.02) scored high on refreshment compared to people in their 60s and over (3.73). Most people (79.8%) consume ginseng products and prefer red ginseng (74.3%). More people in their 40s (54.1%) and 50s (48.2%) consume ginseng products for refreshment than people in their 20s (38.7%), 30s (41.5%) or 60s and over (40.0%). However, more people in their 50s (36.1%) and 60s and over (43.6%) consume ginseng products for disease prevention than people in their 20s (8.6%). Most people (66.4%) take ginseng all year round. People in their 20s (2.70) showed a smaller satisfaction score of the taste of ginseng products than those in their 30s (3.21), 40s (3.23), 50s (3.26) and 60s and over (3.38).

• 대한치과기공학회지
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• 제40권1호
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• pp.33-40
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• 2018

Purpose: The purpose of this study was to investigate the influence of mechanical properties of various ultra-dental stone by setting methods. Methods: 240 cylinder specimens($10mm{\times}20mm$) were prepared from three ultra-dental stones(Gemma, Die keen and Fuji rock; n = 80) in accordance with the manufacturers' recommendations. Half of the specimens of each stone(n = 40) were dried in open air within a room temperature; the other half(n = 40) underwent in a silicone rubber mold in open air for 30 minutes and then were dried in a microwave oven for 10 minutes to 600W. Compressive strength(CS), compressive modulus(CM) and diametral tensile strength(DTS) conducted until fracture using Instron 5966 at each of the following periods: 1 and 24 hours from mixing. One-way analysis of variance and Scheffe's post hoc test were performed for statistical comparisons at a significance level of P<.05. Results: The CS and CM values in all dental stone indicated highest after 24h(54.25 MPa < ) than the values for specimens dried in microwave method. The DTS values revealed the highest microwave method. However, in 24h, FJ(Fu-ji rock) and GM(Gemma) had lower mechanical properties than air. Conclusion : Within the limitations of this study, CS did not influence by microwave method but DTS affected according to the setting.

• 천문학회보
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• 제38권2호
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• pp.54-54
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• 2013

We performed spectroscopic and photometric monitoring observations of a QSO, PG0934+013 for a reverberation-mapping analysis, using the 9-m Southern African Large Telescope (SALT) for spectroscopy and the 2-m Faulkes Telescope North and the South for photometry. The monitoring campaign was carried out for 5 month between December 2012 to April 2013, providing 20 spectroscopic epochs and ~40 photometric epochs. Based on the obtained spectra, which typically have a signal-to-noise ratio to 30-60, we performed multicomponent decomposition using various components, i.e., power-law continuum, FeII emission complex, and broad and narrow emission lines, to properly measure the Hbeta line flux. After a flux normalization using [O III] 5007 line luminosity, we obtained a rms spectrum from all epochs, which shows clear variability of Hbeta line. We find that Hbeta line flux decreases by ~20% during the monitoring period while the continuum flux obtained from the aperture photometry based on the imaging data, shows similar variability. The current Hbeta light curve shows monotonic decrease and a reliable cross correlation analysis between Hbeta and continuum light is difficult. Nevertheless, we obtained a preliminary lag measurements as ~24 light days.

• Korean Chemical Engineering Research
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• 제54권6호
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• pp.817-821
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• 2016

Levodopa or L-3,4-dihydroxyphenylalanine (L-DOPA) is the direct precursor of the neurotransmitter dopamine. L-DOPA is a well-known neuroprotective agent for the treatment of Parkinson's disease symptoms. L-DOPA was synthesized using the enzyme, tyrosinase, as a biocatalyst for the conversion of L-tyrosine to L-DOPA and an electrochemical method for reducing L-DOPAquinone, the product resulting from enzymatic synthesis, to L-DOPA. In this study, three electrode systems were used: A glassy carbon electrode (GCE) as working electrode, a platinum, and a Ag/AgCl electrode as auxiliary and reference electrodes, respectively. GCE has been modified using electropolymerization of pyrrole to facilitate the electron transfer process and immobilize tyrosinase. Optimum conditions for the electropolymerization modified electrode were a temperature of $30^{\circ}C$ and a pH of 7 producing L-DOPA concentration 0.315 mM. After 40 days, the relative activity of an enzyme for electropolymerization remained 38.6%, respectively.

• 해양환경안전학회지
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• 제13권4호
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• pp.51-54
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• 2007

화장품과 유처리제 등에 응용할 수 있는 계면활성제인 hexadecyl pyridinium bromide를 사용하여 온도 $40{\sim}60^{\circ}C$ 범위에서 임계미셀농도를 적하법으로 측정한 결과를 이용하여 미셀형성에 따른 열역학적 양을 다항식으로 계산하였다.

• 대한조선학회논문집
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• 제40권1호
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• pp.47-54
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• 2003

The majority of small/medium sized shipbuilders in Korea is poor in capital and then, should be restructured as an efficient production system with low investment. Due to considering this situation, the cooperative work system is proposed, in this study, as more effective production system for small/medium sized shipbuilder The cooperative work system Is the production system that many small/medium sized shipbuilders in a group jointly share the common facilities except minimum equipments and have managerial cooperation such as joint purchase of raw materials. The efficiency of cooperative work system is proved from economic and technical point of view with the case study of FRP shipbuilders of Sapjin industrial complex located at Mokpo area.

• 대한치과기공학회지
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• 제40권2호
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• pp.97-104
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• 2018

Purpose: The purpose of this study is to provide basic data that can help the development and implementation of effective and satisfactory programs. Methods: This study was used for the analysis of 699 dental technicians attending the general conference of Korean dental technicians in 2017. Statistical analysis, t-test and ANOVA were used for the analysis. The collected data were analyzed by SPSS 24.0. Results: Satisfaction with the number of lectures in continuing education was 2.54, and satisfaction with composition of major field was 2.72. Satisfaction with the content of the lecture was 3.04. The instructor level was 2.91, and the overall satisfaction was 2.92. Satisfaction with continuing education was 2.83. Conclusion : In order to increase the satisfaction of dental technicians, we expect to have various practical and systematic education such as diversification of education methods, quality level management, online continuing education.

• Korean Chemical Engineering Research
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• 제54권1호
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• pp.70-74
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• 2016

본 연구에서는 창자파래(Enteromorpha intestinalis)로부터 citrate buffer를 사용하여 전처리 조건(고액비, 반응온도, buffer의 pH와 농도)에 따른 전처리 반응과 효소가수분해를 통한 가수분해 수율을 조사하였다. 0.25 M, pH 3.5의 citrate buffer를 이용하여 $140^{\circ}C$에서 60분간 전처리를 수행한 결과, 5.40%의 가수분해 수율을 얻었다. 최종적으로 전처리 반응 후 24시간의 효소 가수분해를 통하여 18.68%의 가수분해 수율을 얻었다. 이 결과는 대조구에 비하여 약 1.81배 증가한 결과이다.

• 대한가정학회지
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• 제42권10호
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• pp.1-10
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• 2004

The purpose of this study was to investigate what kinds of foods university students consume, how often they go out eating, and the regularity and amount of their meals. A questionnaire survey was conducted on 600 university student (home with Parents $40.8\%$: house of relatives $5.5\%$: boarding with cooking $43.3\%$: dormitory $10.3\%$). The main results are as follows: PIBW(percent ideal body weight) was under weight($49.2\%$), normal weight($40.7\%$), over weight($6.0\%$) and obese($4.2\%$). Many students had breakfast irregularly(boarding with cooking: $81.2\%$> home with parents: $71.8\%$> dormitory: $54.8\%$> house of relatives: $54.5\%$). Students who had a meal of average size were $32.5\%$(for breakfast), $61.3\%$(for lunch), and $39.5\%$(for dinner). Students who were home with parents and boarding with cooking had more eating for breakfast and lunch than those who were house of relatives and dormitory. Students who were home with parents and dormitory students ate more often milk, milk products, and kimchi than house of relatives and boarding with cooking students. Home with parents, boarding with cooking and dormitory students ate more often meat, milk, bread, fast food, and instant noodles than house of relatives students. Home with parents, house of relatives, and dormitory students ate more often fish, dried anchovy, and vegetables than boarding with cooking students. Dormitory students ate more often snacks, such as alcohol and fruits, than home with parents, house of relatives, and boarding with cooking students.

• 한국산학기술학회논문지
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• 제10권12호
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• pp.3910-3918
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• 2009

본 연구는 주부 253명을 대상으로 학력별, 생활지역별 및 연간소득별로 구분하여 국내 외산 돼지고기의 선호도와 구매행태를 조사한 결과로 국내산과 외국산 선호점수는 5점 중 각각 평균 $4.07{\pm}0.81$점과 $2.21{\pm}0.96$점이었다. 소비자가 돼지고기 중 가장 선호하는 부위는 삼겹살이었고 (56.4%), 구매장소는 대형유통점에서 주로 구입하고 있었으며 (45.4%), 구매처를 선택할 때는 품질신뢰도를 중요시하였다(40.2%). 소비자는 1회 포장 적정단위로 600 g을 선호하였고 (54.6%), 돼지도체등급제의 인지도는 $2.97{\pm}0.88$점, 그리고 브랜드 돼지고기의 신뢰도는 $3.47{\pm}0.60$점으로 나타나 다양한 선호도와 구매행태를 보였다.